Matchboos Al Lahm

RECIPE

1 leg of lamb or 1k. boneless lamb
1 whole cinnamon stick
2 whole cloves
4 cardamom pods
1 onion, cut in quarters
Salt
1 teaspoon ground cardamom
¼ cup oil
3 cups Basmati rice
Pinch of saffron threads soaked in ¼ cup warm water
Wash a leg of lamb or large lamb pieces thoroughly and
place in a pot. Cover with water and spices, and simmer
one hour or more till the meat is tender. Add salt after
half an hour. When meat is tender, remove the meat,
and strain and reserve the stock.
While the meat is cooking, rinse the rice, leave to soak
in cold water for 15 minutes, then drain well. Also
prepare the heshew anddakkous .
In a separate pan, heat ¼ cup oil. Sprinkle meat with a
teaspoon of ground cardamom, brown it in the oil and
remove. To the remaining oil add the drained rice and 4
cups of stock. Bring to a boil, reduce heat, and simmer
till all the liquid is absorbed. Pour saffron water over
rice and top with meat. Cover well and warm on lowest
heat for 15 minutes. Spoon rice onto a shallow dish, top
with heshew and meat. Serve with dakkous . Serves 4-6.
Garnish ( Heshew )
⅓ cup sultanas, soaked in water
⅓ cup pine nuts
1 large onion, chopped
1 teaspoon each ground cumin, cardamom and black
lime powder
Brown onions in a non stick pan without oil, stirring
continuously. Add pine nuts and brown, then add
drained sultanas and spices. Set aside.

Sauce ( Dakkous )
¼ cup oil
1 small onion, chopped
3 cloves garlic, chopped fine
1 T. white vinegar
4 medium tomatoes, pureed, or 1 can tomato sauce
2 T. tomato paste
½ cup water
Salt to taste
Fry onions and garlic till golden. Add remaining
ingredients, stir and simmer 5 minute

INFO & TIPS

its KUwaiti style. Arab food is quite bland

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